This can also be a very fancy starter and the flavours are perfect together.
- poached eggs:
- 6 eggs
- 1 tsp white wine vinegar
- smoked trout:
- 6 fillets of smoked trout
- 25 g butter
- juice of ½ lemon
- hollandaise sauce
- 3 large egg yolks
- 1 tsp white wine vinegar/lemon juice
- 150 g butter (melted completely)
- 2 boiling water (if required)
- ground white pepper
- Poached Eggs:
- Bring a medium saucepan of water to the boil.
- Add in the white wine vinegar.
- Reduce the heat and crack in the eggs (approx 3 at a time) and simmer for approx 4-5 minutes until the whites of the egg are set and the yolk still a little soft.
- Smoked Trout:
- Heat a large frying pan and quickly fry the trout fillets in hot butter for 3 minute until either side until they are gently cooked. If preferred you could pop them under the grill.
- When they are almost cooked sprinkle them with a little lemon juice.
- Serve the pan fried trout with a perfectly poached egg and a suggestion of hollandaise sauce.
- Hollandaise Sauce:
- Begin by making the hollandaise sauce.
- Heat a large saucepan of water and keep it on a very gentle simmer.
- Begin by fully melting the butter and remove it from the heat-keep it warm but not bubbling. (Luke warm is fine)
- Choose a large spotless clean bowl (either glass or stainless steel) and put the egg yolks in there with the white wine vinegar or lemon juice.
- Place the bowl over the simmering water and continue to whisk at all times until the egg yolks become light and creamy in both colour and consistency.
- You need to be very careful at this stage because the line between creamy and scrambled is indeed very fine!! Pour in the melted butter very slowly whilst continuing to whisk at all times.
- It’s a bit of a balancing act at this stage because you will need to take the bowl on and off of the saucepan whilst whisking in the butter but do persevere-the end result is worth it all.
- If after adding all the butter the sauce is still a little thick for your liking whisk in the boiling water. Season to taste.
Kevin's tip: I find it best if you want to store the sauce for up to an hour to put it in a china teapot kept near the cooker.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon